MODELLING OF DEHYDRATION-REHYDRATION OF ORANGE SLICES IN COMBINED MICROWAVE/AIR DRYING

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DIAZ G.R.; MARTINEZ MONZO J.; FITO P.

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Journal Paper

Paper Information

Journal: INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET) Year:2003 | Volume:4 | Issue:2 Page(s): 203-209

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Information Journal Paper

Title

MODELLING OF DEHYDRATION-REHYDRATION OF ORANGE SLICES IN COMBINED MICROWAVE/AIR DRYING

Author(s)

DIAZ G.R. | MARTINEZ MONZO J. | FITO P. | Issue Writer Certificate

Keywords

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Abstract

Cites

STUDY ON THE EFFECTS OF DIFFERENT DRYING METHODS ON WEIGHT LOSS RATE, ESSENTIAL OIL AND CHAMAZOLENE CONTENTS OF CHAMOMILE (MATRICARIA RECUTITA CV. GERMANIA (DIPLOID)) FLOWERS

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APA: Copy

DIAZ, G.R., MARTINEZ MONZO, J., & FITO, P.. (2003). MODELLING OF DEHYDRATION-REHYDRATION OF ORANGE SLICES IN COMBINED MICROWAVE/AIR DRYING. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 4(2), 203-209. SID. https://sid.ir/paper/582913/en

Vancouver: Copy

DIAZ G.R., MARTINEZ MONZO J., FITO P.. MODELLING OF DEHYDRATION-REHYDRATION OF ORANGE SLICES IN COMBINED MICROWAVE/AIR DRYING. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2003;4(2):203-209. Available from: https://sid.ir/paper/582913/en

IEEE: Copy

G.R. DIAZ, J. MARTINEZ MONZO, and P. FITO, “MODELLING OF DEHYDRATION-REHYDRATION OF ORANGE SLICES IN COMBINED MICROWAVE/AIR DRYING,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 4, no. 2, pp. 203–209, 2003, [Online]. Available: https://sid.ir/paper/582913/en

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